Some good puff-paste.

Whites of 2 eggs, 1/2 cup sweet jelly. 1 cup of cream, whipped to a froth. 3 table-spoonfuls powdered sugar. Vanilla, or other flavoring.

Roll out the paste as for pies; cut into squares five inches across. Have ready greased muffin-rings three inches in diameter; lay one in the centre of each square; turn up the four corners upon it, so as to make a cup of the paste, and bake in a quick oven. When almost done, open the oven-door, pull out the muffin-rings with care, brush the paste cups inside and out with beaten white of egg; sift powdered sugar over them, and brown. This operation must be performed quickly and dexterously, that the paste may not cool. Let them get cold after they are taken from the oven, line with the jelly and till with the whipped cream sweetened and flavored.